Crispy Baked Potato Skins (Loaded with Cheese and Bacon!)

These Crispy Baked Potato Skins are the ultimate appetizer or game-day snack! They’re loaded with all the classic potato skin toppings: crispy bacon, melted cheddar and Monterey Jack cheese, and a sprinkle of green onions. I love how this recipe delivers perfectly crispy potato skins every time, thanks to a few key techniques. They’re easy to make, customizable, and always a crowd-pleaser. Get ready for a snack that’s both satisfying and incredibly delicious!

Why You’ll Love These Baked Potato Skins

• Crispy and Delicious: Baking the potato skins at a high temperature ensures they get perfectly crispy.
• Loaded with Flavor: The combination of cheese, bacon, and green onions is a classic for a reason.
• Easy to Make: This recipe uses simple ingredients and straightforward instructions.
• Customizable: You can easily adjust the toppings to your liking.
• Perfect for Parties: These potato skins are a great appetizer for game days, potlucks, or any gathering.

Ingredients for Baked Potato Skins

Here’s what you’ll need to make these crispy snacks. The full list with measurements is in the recipe card below.

Main Ingredients

• Small to medium Russet Potatoes (Vegetable)
• Canola oil or olive oil (Oil)
• Butter (Fat)
• Finely shredded cheddar cheese (Dairy)
• Finely shredded Monterey Jack cheese (Dairy)
• Bacon, crispy cooked and chopped (Meat)
• Green onion, finely sliced (Vegetable)

Seasoning

• Sea salt (Seasoning)
• Garlic powder (Spice)
• Onion powder (Spice)

Optional Topping

• Sour Cream

(Note: the full ingredients list, including measurements, is provided in the recipe card below.)

Variations

I love these Baked Potato Skins as is, but here are a few ideas for variations:

• Different Cheese: Use a blend of cheeses, such as pepper jack, Colby Jack, or mozzarella.
• Add More Toppings: Top the potato skins with sour cream, guacamole, salsa, or chili.
• Make it Spicy: Add a pinch of red pepper flakes or a dash of hot sauce to the melted butter mixture.
• Different Seasoning: Use a different seasoning blend, such as ranch seasoning or Cajun seasoning.
• Add Protein: Top with pulled pork, shredded chicken, or chili for a heartier snack.

How to Make Baked Potato Skins

Let me show you how to make these Crispy Baked Potato Skins:

Preheat Oven and Prepare Potatoes

1. I preheat my oven to 375 degrees F (190°C).
2. I scrub and dry the potatoes.
3. I poke the potatoes 8-10 times using the tines of a fork.
4. Using my hands, I rub the potatoes with a little canola oil or olive oil.
5. I sprinkle them generously with salt.
6. I place on a baking sheet

Bake Potatoes

1. I bake the potatoes for 50-60 minutes, or until they are cooked through.
2. I let them sit until they’re cool enough to handle.

Prepare Potato Skins

1. I preheat the oven to 450 degrees F (230°C).
2. I cut the potatoes in half lengthwise.
3. Using a spoon, I scoop out the flesh, leaving ¼ to ½ inch around the inside of the skin. (Save the scooped-out potato for mashed potatoes or another recipe!)

Season Potato Skins

1. I melt the butter in the microwave.
2. I whisk in the garlic powder and onion powder.
3. I brush the mixture over the tops and bottoms of the potato skins.

Bake (Twice!)

1. Using the same baking sheet that I cooked the potatoes on, I place them in the oven for 10 minutes.
2. I flip them over and bake for another 10 minutes.

Add Toppings and Bake Again

1. I top the potato skins evenly with both cheeses and the chopped bacon.
2. I return them to the oven for 5 minutes, or until the cheese is melted.

Garnish and Serve

1. Top with green onions.
2. Serve

Tips and Tricks for the CRISPIEST Potato Skins

Here are my secrets for making these potato skins truly exceptional:

• Use Russet Potatoes: Russet potatoes have a thick skin and a starchy flesh that’s perfect for making crispy potato skins.
• Poke Holes in the Potatoes: Poking holes in the potatoes before baking allows steam to escape and prevents them from exploding.
• Rub with Oil and Salt: Rubbing the potatoes with oil and salt before baking helps to crisp up the skin.
• Bake Twice: Baking the potato skins twice – once to cook the potatoes and again to crisp up the skins – is key for achieving maximum crispiness.
• High Heat: Baking at a high temperature (450°F/230°C) for the second bake helps to crisp up the skins.

How to Serve

These Baked Potato Skins are perfect for:

• Appetizers: A classic appetizer for parties, game days, or potlucks.
• Snacks: A satisfying and flavorful snack.
• Side Dish: Serve them alongside burgers, sandwiches, or grilled meats.

Make Ahead and Storage

You can bake the potatoes ahead of time and store them in the refrigerator. Scoop out the flesh and assemble the potato skins just before baking. Leftover potato skins can be stored in the refrigerator for up to 2 days. Reheat in the oven or air fryer to re-crisp them.

FAQs about Baked Potato Skins

• Can I use a different type of potato?
  • Russet potatoes are best for this recipe, but you can also use Yukon Gold or red potatoes.
• Can I make these without the bacon?
  • Yes, you can omit the bacon for a vegetarian version.
• Can I freeze these potato skins?
  • Yes, you can.

Enjoy these crispy, cheesy, and flavorful Baked Potato Skins! They’re a perfect appetizer or snack for any occasion.

Crispy Baked Potato Skins

• Author: Caoimhe Byrne
• Prep Time: 15 minutes
• Cook Time: 1 hour 25 minutes
• Total Time: 1 hour 40 minutes
• Yield: 12 potato skins 1x
• Category: Appetizer, Snack, Side Dish
• Cuisine: American

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Description

These crispy Baked Potato Skins are a classic appetizer or snack. Russet potatoes are baked until tender, scooped out, brushed with garlic-onion butter, and then baked again until crispy. They’re loaded with cheddar and Monterey Jack cheese, crispy bacon, and green onions, and served with sour cream (optional).

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Ingredients

Scale 1x2x3x

• 6 small to medium Russet potatoes (baking potatoes)
• 1 1/2 tablespoons canola oil (or olive oil)
• Sea salt (or kosher salt), for sprinkling
• 3 tablespoons unsalted butter, melted
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1/2 cup finely shredded cheddar cheese
• 1/2 cup finely shredded Monterey Jack cheese
• 4 slices bacon, cooked until crispy and chopped
• 1 green onion (scallion), finely sliced
• Sour cream, for serving (optional)

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Instructions

• Preheat Oven (First Bake): Preheat your oven to 375°F (190°C).

• Prepare Potatoes: Scrub the potatoes clean and dry them thoroughly. Poke each potato 8-10 times with the tines of a fork. This allows steam to escape during baking.

• Oil and Salt Potatoes: Rub the potatoes all over with the canola oil (or olive oil). Sprinkle them generously with sea salt (or kosher salt).

• Bake Potatoes (First Bake): Place the prepared potatoes directly on a baking sheet (no need to line it for the first bake). Bake for 50-60 minutes, or until the potatoes are cooked through and easily pierced with a fork.

• Cool Slightly: Remove the potatoes from the oven and let them cool until they are safe to handle (about 10-15 minutes).

• Preheat Oven (Second Bake): Increase the oven temperature to 450°F (230°C).

• Halve and Scoop Potatoes: Cut each potato in half lengthwise. Using a spoon, carefully scoop out most of the potato flesh, leaving a 1/4 to 1/2-inch shell of potato attached to the skin. Reserve the scooped-out potato flesh for another use (mashed potatoes, potato soup, etc.).

• Make Garlic-Onion Butter: In a small bowl, combine the melted butter, garlic powder, and onion powder. Whisk until well combined.

• Brush Potato Skins: Brush the melted butter mixture evenly over both the inside and outside of each potato skin.

• Bake Skins (Second Bake): Place the buttered potato skins on the same baking sheet you used for the first bake (you can line it with parchment paper now for easier cleanup, if desired). Bake for 10 minutes.

• Flip and Bake: Carefully flip the potato skins over. Bake for another 10 minutes, or until they are crispy and golden brown.

• Add Cheese and Bacon: Remove the baking sheet from the oven. Sprinkle the shredded cheddar cheese and Monterey Jack cheese evenly over the insides of the potato skins. Top with the chopped cooked bacon.

• Melt Cheese: Return the baking sheet to the oven for about 5 minutes, or until the cheese is melted and bubbly.

• Garnish and Serve: Remove the potato skins from the oven. Garnish with finely sliced green onions and serve immediately with sour cream on the side, if desired.

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Notes

• Russet Potatoes: Russet potatoes are the best choice for potato skins because they have a thick skin and a fluffy interior.
• Baking Time: The baking time will vary depending on the size of your potatoes. Use a fork to check for doneness – the potatoes should be easily pierced.
• Scooping: Be careful not to scoop out too much potato flesh, or the skins may tear.
• Cheese: You can use any type of cheese you like, or a combination of cheeses.
• Bacon: Cook the bacon until crispy before chopping it.
• Serving Suggestions: Serve these potato skins as an appetizer, a snack, or a side dish. They’re great for parties, game days, or any gathering.
• Storage: Store leftovers for 3-4 days